Buffins!!! Muffins That Taste Like Hot Cross Buns

This buffin recipe makes easy melt and mix muffins that taste just like hot cross buns. Yes, really!

One word...Buffins...where have these been all my life????? Muffins that taste like hot cross buns, total game changer! The traditional flavour of hot cross buns, but in the form of super easy, melt and mix muffins. That's right, no yeast, no rising, no kneading, and ready to eat much quicker than homemade Easter buns. Hot cross muffins = buffins = easy Easter buns all year round!

Ingredients you will need for this recipe

• self-raising flour
• sultanas
• currants
• bicarbonate of soda
• mixed spice
• cinnamon
• buttermilk
• eggs
• caster sugar
• salted butter
• icing sugar
• water

*Please see the recipe card below for exact quantities and detailed instructions

How to make this recipe

1. In a large bowl, sift together self-raising flour, mixed spice, cinnamon and bicarbonate of soda.
2. In another bowl mix together buttermilk, melted butter, caster sugar and eggs.
3. Add buttermilk mixture to flour mixture and mix until just combined.
4. Mix in sultanas and currants, then divide mixture amongst a 12-hole muffin tin lined with paper cases and bake.

My top tips for making this recipe

• It's important not to over-mix the batter or the muffins will turn out tough.
• These buffins are lovely and shiny because they are glazed with a simple sugar syrup - this is totally optional.
• You could also leave off the cross on top if you like, in fact I would suggest this if you plan on reheating the buffins.
• Don't have any self-raising flour? You can make your own by sifting together 2 teaspoons of baking powder for every 1 cup of flour.
• No buttermilk? A good substitute is to add 1 tablespoon of white vinegar or fresh lemon juice to 1 cup (250ml) of whole milk, then leave for 5-10 minutes at room temperature until the mixture looks slightly thickened and curdled. This link has some more alternatives.

Serving suggestions and ideas for add-ins

• Just like all the options available for traditional hot cross buns these days, you could change up this buffin recipe too. Trade the dried fruit for choc chips, or maybe a dried cranberries and white choc chip combination.
• Mine are going to be slathered in butter!

Other recipes you may enjoy

Sultana Scones - moist and fluffy buttermilk scones packed with sweet and juicy sultanas.

Buffins!!! Muffins That Taste Like Hot Cross Buns

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Buffins - quick and easy muffins that taste just like hot cross buns! A great melt and mix recipe for easy hot cross muffins all year round.

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Total Time: 45 minutes

Servings: 12

Calories: 289kcal

Author: Lee-Ann Grace

Ingredients

• 2½ cups self-raising flour 375g
• 1¼ teaspoon mixed spice
• ½ teaspoon cinnamon
• ½ teaspoon bicarbonate of soda
• 1 cup sultanas
• ½ cup currants
• 100 g salted butter melted
• 2 eggs
• ¾ cup caster sugar 180g
• 1 cup buttermilk 250ml

Sugar Glaze (optional)

• 2 tablespoon caster sugar
• 2 tablespoon boiling water

Icing Cross (optinal)

• ½ cup icing sugar
• 1-2 teaspoon water

Instructions

• Preheat oven to 200c/395f.
• Line a 12 hole muffin tin (mine is ½ cup capacity) with paper cases.
• In a large bowl, sift together self-raising flour (2½ cups/375g), mixed spice (1¼ tsp), cinnamon (½ tsp) and bicarbonate of soda (½ tsp). Mix to combine.
• In another bowl mix together buttermilk (1 cup/250ml), melted butter (100g), caster sugar (¾ cup/180g) and eggs (2).
• Add buttermilk mixture to flour mixture and mix until just combined - don't over mix.
• Add sultanas (1 cup) and currants (½ cup) and mix lightly to combine, then divide mixture amongst muffin papers. Bake for 15 - 20 minutes or until browned on top and a skewer comes out clean when inserted into the centre.
• Once buffins have cooled, brush a small amount of the sugar glaze on top of each buffin (if using), then pipe an icing "cross" on top of each buffin (if using).

Sugar Glaze

• Combine caster sugar (2 tbsp) and boiling water (2 tbsp), mixing to dissolve the sugar.

Icing Cross

• Combine icing sugar (½ cup/80g) with just enough water to make a thick icing.

Notes

• It's important not to over-mix the batter or the muffins will turn out tough.
• These buffins are lovely and shiny because they are glazed with a simple sugar syrup - this is totally optional.
• You could also leave off the cross on top if you like, in fact I would suggest this if you plan on reheating the buffins.
• Don't have any self-raising flour? You can make your own by sifting together 2 teaspoons of baking powder for every 1 cup of flour.
• No buttermilk? A good substitute is to add 1 tablespoon of white vinegar or fresh lemon juice to 1 cup (250ml) of whole milk, then leave for 5-10 minutes at room temperature until the mixture looks slightly thickened and curdled. This link has some more alternatives.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*